Sugar Topped Muffins<\/p>\n
<\/p>\n
18-1\/4 oz. pkg. white cake mix with<\/p>\n
pudding<\/p>\n
1\/2 t. nutmeg<\/p>\n
1 c. milk<\/p>\n
2 eggs<\/p>\n
1\/3 c. sugar<\/p>\n
1\/2 t. cinnamon<\/p>\n
1\/4 c. butter, melted<\/p>\n
<\/p>\n
Blend cake mix, nutmeg, milk and eggs on low speed of an electric mixer until just moistened; blend on high speed for 2 minutes. Fill paper-lined muffin C. 2\/3 full; bake at 350 degrees until golden, about 15 to 25 minutes. Cool for 5 minutes; remove from muffin C. to cool completely. Combine sugar and cinnamon on a small plate; set aside. Dip muffin tops into butter; roll in sugar and cinnamon mixture. Serve warm. Makes 2 dozen.<\/p>\n
<\/p>\n
<\/p>\n
Lemon-Lime Cake<\/p>\n
<\/p>\n
18-1\/4 oz. pkg. lemon cake mix<\/p>\n
3-1\/2 oz. pkg. instant lemon pudding mix<\/p>\n
3\/4 c. oil<\/p>\n
12-oz. can lemon-lime soda<\/p>\n
16-oz. container cream cheese frosting<\/p>\n
<\/p>\n
Mix first 4 ingredients together: spread into a lightly greased 13″x9″ baking pan. Bake at 350 degrees for 40 minutes. Cool: spread with frosting. Refrigerate until ready to serve. Makes 15 to 18 servings.<\/p>\n
<\/p>\n
Rhubarb Cobbler<\/p>\n
<\/p>\n
4 c. rhubarb, chopped<\/p>\n
1 c. sugar<\/p>\n
18-1\/4 oz. pkg. white cake mix<\/p>\n
3-oz. pkg. strawberry gelatin mix<\/p>\n
1 c. water<\/p>\n
1\/3 c. butter, melted<\/p>\n
<\/p>\n
Layer the first 4 ingredients in the order listed in an ungreased 13″x9″ baking pan: pour water and butter on top. Do not stir. Bake at 350 degrees for 45 to 60 minutes. Makes 15 to 18 servings.<\/p>\n","protected":false},"excerpt":{"rendered":"
Sugar Topped Muffins 18-1\/4 oz. pkg. white cake mix with pudding 1\/2 t. nutmeg 1 c. milk 2 eggs 1\/3 c. sugar 1\/2 t. cinnamon 1\/4 c. butter, melted Blend cake mix, nutmeg, milk and eggs on low speed of an electric mixer until just moistened; blend on high speed for 2 minutes. Fill paper-lined muffin C. 2\/3 full; bake at 350 degrees until golden, about 15 to 25 minutes. Cool for 5 minutes; remove from muffin C….<\/p>\n